Pre-harvest Application of Essential Oil for Maintaining Quality of "Flame Seedless" Grapes During Cold Storage

Document Type : Original research paper

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Horticulture Department, Faculty of Agriculture, Tanta University

Abstract

The present study was conducted during the two seasons of 2020 and 2021 to determine the effects of pre-harvest treatment with thyme oil on grape (Vitis vinifera) Flame seedless cv. fruit quality during cold storage conditions (0±1°C and 90±5% RH). Clusters were sprayed with thyme oil at 0.2% 48 hours before harvest, while the control was sprayed by water. Fruit quality was measured at harvest time and then every 15 days of cold storage. This experiment was arranged in a factorial design with three replicates. The results in this study confirmed that grape clusters treated with thyme oil at 0.2% recorded the highest marketable percentages and visual appearance of clusters. In addition, this treatment recorded the highest berry contents of ascorbic acid and total soluble solids (TSS/TA) comparable to the control. Thus, it could be recommended to use thyme at 0.2% as a safe pre-harvest treatment maintain the quality of Flame Seedless grapes during cold storage.

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Journal of Sustainable Agricultural and Environmental Sciences
Volume 2, Issue 1
January 2023
Pages 18-28

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